Vegan Roasted Red Soup

This effortlessly delicious recipe practically takes care of itself by roasting the ingredients in the oven. Using whole vegetables and leaving the skin on, this soup is rich in fiber, offering fullness and nutrients. By blending the vegetables after roasting, the vegetables contribute to the creaminess while delivering enhanced deep flavors.

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  • 5 bell peppers, red, yellow and/or orange
  • 2 garlic heads
  • 24 ounces cherry tomatoes
  • 2 Tbsp. olive oil
  • 2 cups vegetable broth
  • 1 Tbsp. Italian seasoning or oregano
  • ½ tsp. red pepper flakes, or to taste
  • 13.5-ounce can lite coconut milk (reserve 2 Tbsp. for drizzling)
  • Salt and pepper to taste
  • Garnish — chopped chives, basil or other herbsred roasted soup

Vegan Roasted Red Soup

1. Preheat oven to 400 degrees F and prepare a large lined baking sheet with spray oil.

2. Cut bell peppers in half, removing seeds, core and membrane. Add to the baking sheet, cut side down.

3. Cut the top of the garlic head off to expose a small part of the garlic cloves. Drizzle with olive oil and season with salt and pepper. Wrap garlic heads in aluminum foil and place them on the baking sheet.

4. Add tomatoes to the baking sheet. Drizzle 2 Tbsp. olive oil and season all vegetables with salt and pepper.

5. Bake for 45-60 minutes, or until bell peppers have sunk in and start getting char marks.

6.  While the garlic is cooling, add roasted contents to a large pot. Add vegetable broth, Italian seasoning and red pepper flakes. Once the garlic is cooled, squeeze garlic clove into the pot and add coconut milk, reserving 2 Tbsp. for drizzling. Blend using an immersion blender then allow to simmer. Serve in bowls, drizzle with coconut milk and top with basil, chives or other herbs.

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